🍝 Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
📋 Ingredients (Serves 4–6)
For the Salad:
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12 oz rigatoni pasta
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½ cup crumbled feta cheese
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½ cup dried cranberries
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¼ cup chopped red onion (or green onions for a milder taste)
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½ cup chopped cucumber (optional for crunch)
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1 cup cherry tomatoes, halved (optional)
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¼ cup chopped fresh parsley (or mint or basil)
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¼ cup toasted pine nuts or slivered almonds (optional)
For the Lemon Vinaigrette:
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¼ cup extra virgin olive oil
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3 tbsp freshly squeezed lemon juice (about 1 lemon)
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1 tsp honey or maple syrup (balances the acidity)
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1 tsp Dijon mustard
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1 clove garlic, finely minced or grated
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Salt & pepper, to taste
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Optional: lemon zest for extra brightness
🔧 Instructions
✅ 1. Cook the Pasta
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Boil rigatoni in salted water until al dente.
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Drain and rinse under cold water to stop cooking and cool the pasta.
✅ 2. Make the Lemon Vinaigrette
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In a small bowl or jar, whisk together:
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Olive oil
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Lemon juice
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Honey
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Dijon
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Garlic
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Salt & pepper
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(Optional) Lemon zest
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✅ 3. Assemble the Salad
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In a large bowl, combine:
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Cooked pasta
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Feta cheese
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Dried cranberries
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Red onion
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Fresh herbs
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Any extras (cucumbers, tomatoes, nuts)
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Drizzle with the vinaigrette and toss well to coat evenly.
✅ 4. Chill or Serve
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You can serve immediately, but it’s best chilled for 30 minutes to let flavors meld.
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Taste before serving and adjust seasoning if needed.
🧠 Tips & Variations
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Make it a meal: Add grilled chicken, shrimp, or chickpeas for protein.
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Want it creamy? Stir in 1–2 tbsp of Greek yogurt to the vinaigrette.
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Swap it: Try penne or farfalle instead of rigatoni if preferred.
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Meal prep–friendly: Keeps great in the fridge for 3–4 days!
Would you like this in a printable format or adapted to be gluten-free or vegan? Just let me know!